Silvercrest 113370, Operating Instructions Manual

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17 SGBR 1500 A2
GB
IE
Meringues
Ingredients:
♦ 1 egg white
♦ Salt
♦ 45 g sugar
Preparation:
1) Place the chilled egg white into a fat-free mixing
bowl. Ensure that no egg yolk is mixed in with
it or the meringue will not solidify.
2) Beat the egg white at a slow speed, so that the
bubbles formed in the meringue are not too
large.
3) Add a pinch of salt to taste.
4) Gradually add in half of the sugar when the
meringue starts to solidify.
5) Then beat it at the highest speed until stiff.
6) Add the remaining sugar. This allows the
meringue to attain the required solidity.
7) Fill a piping bag fitted with a large star nozzle
with the meringue mixture and squeeze out
rosettes, slithers or other shapes onto a baking
tray
-
lined with baking paper. Leave a little
space between each shape.
8) Preheat the oven with grill to approx. 100° C
with hot air.
9) Bake the meringues with hot air at approx.
100° C for about 2 hours.
Buttered croutons
Ingredients:
♦ 2 slices of toasting bread
♦ 1 tbsp. butter
Preparation:
1) Cut the bread into small cubes.
2) Melt the butter at low heat in a saucepan and
mix in the cubed bread.
3) Line a baking tray
-
with baking paper and
distribute the bread cubes evenly on it.
4) Bake the bread cubes at 170°C (top heat)
on the upper rail until golden brown (approx.
15–20 minutes).
NOTE
You can also use herb or garlic butter instead
of regular butter. Baking time is then reduced by
about 5 minutes.